Executive Chef | Sutter Health Park

Elk Grove, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $105,000.00 - $115,000.00

Work Schedule

Flexible

Weekend Shifts

Benefits

Medical insurance

Dental Insurance

Vision Insurance

Life insurance

Disability insurance

Paid vacation

401k plan

Job Description

Legends Global is a leading company that serves as the premier partner to some of the world’s most iconic live events, venues, and brands. With a vast network that includes 450 venues worldwide, Legends Global influences the entertainment industry by hosting approximately 20,000 events annually and entertaining 165 million guests each year. The company’s expertise spans a broad range of services including feasibility and consulting, owner’s representation, sales, partnerships, hospitality, merchandise management, venue management, and the content and booking of world-class live events and venues. Legends Global is recognized for delivering fully integrated premium services through a white-label approach that ensures their partners remain front and center in the marketplace. Its culture fosters respect, ambitious thinking, collaboration, and bold action and is committed to building an inclusive workplace where everyone can be authentic, make an impact, and grow their careers. The company prides itself on being a winning team that comes together as one unified group to achieve excellence.

The role of the Executive Chef is based on-site at Sutter Health Park in West Sacramento, CA, and is a full-time position that offers a competitive salary range of $105,000 to $115,000 annually, dependent on experience. This role reports directly to the General Manager and is essential in overseeing and directing all culinary operations within the property’s restaurant. The Executive Chef will be responsible for numerous aspects of culinary management including planning, preparation, production, and control of all culinary endeavors. Maintaining high food quality, efficient kitchen productivity, sanitation standards, and customer satisfaction are key areas of focus. The role demands leadership in managing culinary staff by hiring, training, scheduling, mentoring, and, when necessary, administering disciplinary actions. The Executive Chef must also be adept in both budgeting and controlling food, labor, and other operational expenses to meet financial targets. This position requires creative input in recipe and menu development that aligns with the property’s brand and guest expectations. The Executive Chef must be a team player who promotes cross-training and collaboration within their department and with peers. Additionally, they will ensure that all kitchen equipment is maintained and all back-of-house areas meet quality assurance standards. Flexibility in working extended hours, including nights, weekends, and holidays, is necessary due to the nature of the business. The successful candidate will contribute not only culinary expertise but also operational efficiency and strategic leadership to elevate the dining experience and overall guest satisfaction at the venue.

Job Requirements

Minimum seven years experience as an executive chef in a high-volume food industry
Ability to work extended hours including late nights, weekends and holidays
Knowledge of kitchen sanitation and operation
Proficient with kitchen equipment such as slicers, mixers, grinders, and food processors
Experience managing budgets and profit and loss
Strong leadership and team development skills
Ability to perform duties in confined spaces
Must be able to read, write and communicate effectively in English
Flexible team player

Job Qualifications

Thorough knowledge of hot, cold food and pastry preparation
Extensive skill in usage of slicers, mixers, grinders, food processors and other kitchen equipment
Basic math skills to understand recipes, measurements, requisition amounts, and portion sizes
Ability to read, write and understand English for communication and documentation
Ability to perform duties in confined spaces
Minimum seven years of experience as an Executive Chef in a high-volume food industry
Flexibility to work extended hours including late nights, weekends and holidays
Ability to work effectively in a team environment
Experience in high volume banquet and fine dining operations
Excellent leadership and team development skills
Experience with profit and loss management and budgeting processes
Proven track record in improving kitchen efficiency, quality, food and labor costs
Experience with menu development
Knowledge of kitchen sanitation, operation and maintenance of kitchen equipment

Job Duties

Manage and oversee all production, operation, and sanitation aspects of all culinary and stewarding operations throughout the property
Oversee all culinary employees to achieve budgetary, food quality and customer service expectations
Create and develop recipes, dishes, and other culinary requirements of the property
Manage hiring, scheduling, training, mentoring, and disciplinary actions for all culinary employees
Make effective use of available resources including time, labor, and materials, and adjust methodologies to maximize productivity
Assist in ensuring schedules are complete based on forecast
Conduct regular quality assurance and control inspections to maintain cleanliness and proper working order of equipment
Maintain food, labor, and other expenses at budgeted levels
Communicate and work closely with the General Manager
Ensure consistent high level of food quality, kitchen productivity, and supply chain management
Encourage team members to maintain cleanliness in their work areas and assist others
Cross-train department team and support peers
Demonstrate product knowledge through proper handling and storage of perishables
Perform other duties as assigned